Tex Mex Corn Casserole
Why I Love This Recipe
A flavorful spin on your typical cornbread recipe.
Ingredients You'll Need
1 1/2 cup self rising flour
1 cup yellow cornmeal
2 large eggs
2 tbsp melted butter plus more for greasing
1 1/2 cup half & half half milk, half cream
1/4 cup vegetable oil
1/2 tsp ground cumin
1 1/2 tsp kosher salt
2 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1/2 tsp ground black pepper
3 cups frozen corn
1 medium size red bell pepper diced
1 medium size green bell pepper diced
1 medium size red onion diced
1 large jalapeno pepper diced
1/4 bunch of fresh cilantro leaves only, chopped
8 oz sharp cheddar shredded
Preheat the oven to 350 F.
Add the self rising flour, and yellow cornmeal into a large bowl.
Sprinkle in the cumin, onion powder, garlic powder, kosher salt, and cayenne pepper.
Stir the ingredients.
Pour in the half & half, and melted butter.
Add in the eggs.
Mixed the ingredients until well combined, then set the bowl to the side.
Next drizzle 1/4 cup vegetable oil into a large pan, then place the pan over medium heat.
Once the oil is nice and hot, toss in the diced vegetables.
Cook the vegetables until they are nice and translucent, then turn of the heat.
Next, toss 3 cups of frozen corn into the bowl with the batter, followed by the cilantro.
Now add in the cooked diced vegetables, and shredded cheese.
Mix everything until well combined.
Grease a large bake dish ( 9 x13 will work!)
Add in the corn casserole mixture, and flatten it out.
Bake the casserole, uncovered, in the oven on 350 F for 40 minutes.
Remove from the oven, and let sit for a few minutes.
Serve and enjoy!
Pairs Well With
Can be served with Chili or Soup.